canned whole peeled tomatoes

Preparation Time: 45 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 2 hours

Processing Time: 85 minutes (quart jars) or 40 minutes (pint jars)

Yield: About 7 quart jars

Difficulty Level: Intermediate

Ingredients

• 21 pounds ripe Roma or paste tomatoes
• 7 tablespoons bottled lemon juice (1 tablespoon per pint or 2 tablespoons per quart)
• 7 teaspoons canning salt (optional)
• Water for blanching
• Ice water for cooling
• Boiling water for processing

Equipment Needed

• Water bath canner
• Canning rack
• 7 sterilized quart jars
• New canning lids and bands
• Jar lifter
• Funnel
• Bubble remover or plastic spatula
• Large stockpot
• Slotted spoon
• Clean kitchen towels

Instructions

Step 1: Prepare the Jars

Wash jars thoroughly in hot, soapy water. Keep jars hot until ready to fill by placing them in simmering water or running them through the dishwasher. Prepare lids according to the manufacturer’s directions.

Step 2: Prepare the Tomatoes

Wash tomatoes thoroughly under cool running water.

Bring a large pot of water to a rolling boil.

Cut a small “X” in the bottom of each tomato.

Working in batches, blanch tomatoes for 30–60 seconds until the skins begin to split.

Transfer immediately into a bowl of ice water.

Slip off the skins.

Remove the tomato cores using a paring knife.

Leave tomatoes whole.

Step 3: Prepare the Jars

Add 2 tablespoons bottled lemon juice to each quart jar (or 1 tablespoon for pint jars).

If desired, add 1 teaspoon canning salt per quart.

Step 4: Fill the Jars

Pack whole peeled tomatoes firmly into the hot jars.

Press gently with a spoon to release juices naturally.

Continue filling until there is ½ inch headspace remaining.

If necessary, add boiling water or tomato juice to maintain the proper headspace.

Step 5: Remove Air Bubbles

Slide a bubble remover or plastic spatula around the inside edges of the jar.

Adjust the tomatoes as needed and add more liquid if necessary to maintain the correct headspace.

Wipe jar rims with a clean, damp cloth.

Place lids on jars and screw on bands until fingertip tight.

Step 6: Process the Jars

Place jars into the prepared boiling water bath canner.

Ensure jars are covered by at least 1 inch of water.

Bring water back to a full boil.

Process according to jar size:

• Pint jars: 40 minutes
• Quart jars: 85 minutes

Adjust processing times for higher elevations if required.

Step 7: Cool

Carefully remove jars using a jar lifter.

Place on a towel-lined counter.

Allow jars to cool undisturbed for 12–24 hours.

Do not tighten the bands during cooling.

Step 8: Check the Seal

After cooling, press the center of each lid.

A properly sealed lid should not flex up and down.

Remove the screw bands, wipe jars clean, label with the date, and store in a cool, dark pantry.

Tips for Success

• Use firm, ripe, blemish-free tomatoes.
• Paste tomatoes contain less water and produce the best texture.
• Always use bottled lemon juice rather than fresh for consistent acidity.
• Do not skip the acidification step.
• Pack tomatoes tightly to reduce trapped air.
• Remove air bubbles carefully before sealing.
• Follow recommended processing times for safe preservation.

Serving Suggestions

Home-canned whole peeled tomatoes are incredibly versatile. Use them for:

• Homemade marinara sauce
• Tomato soup
• Beef stew
• Chicken cacciatore
• Lasagna
• Chili
• Pizza sauce
• Shakshuka
• Salsa
• Vegetable curry

Simply crush or chop the tomatoes before adding them to your favorite recipes.

Storage

Store sealed jars in a cool, dry, dark location for up to 18 months for the best quality.

After opening, refrigerate and use within 5 days.

If any jar develops an off smell, mold, leaking, or an unsealed lid, discard the contents without tasting.

Recipe Variations

Tomatoes in Juice

Instead of water, cover tomatoes with freshly cooked tomato juice before processing.

Italian Style

Add dried oregano and basil only when using the tomatoes later in cooked recipes rather than canning them with herbs, as recipes should be followed exactly for safe preservation.

Crushed Tomatoes

Lightly crush peeled tomatoes before packing into jars for a different texture.

Fire-Roasted Flavor

Roast tomatoes before using them in recipes after opening the jars rather than altering the tested canning method.

Frequently Asked Questions

Can I use cherry tomatoes?

Whole peeled canning works best with larger paste or Roma tomatoes. Cherry tomatoes are generally canned using different methods.

Why use bottled lemon juice?

Bottled lemon juice provides a standardized acidity level required for safe water-bath canning.

Can I omit the salt?

Yes. Salt is added for flavor only and is not required for preservation.

How long do canned tomatoes last?

Properly sealed jars maintain the best quality for about 18 months, though they may remain safe longer if seals stay intact and storage conditions are ideal.

Why are my tomatoes floating?

Floating is common and does not affect quality or safety. The tomatoes usually settle after storage.

Nutrition Information

Per Serving (½ cup, approximate):

• Calories: 35
• Protein: 2 g
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 150 mg (with added salt)
• Potassium: 430 mg
• Vitamin C: 25% Daily Value
• Vitamin A: 15% Daily Value
• Calcium: 2% Daily Value
• Iron: 4% Daily Value